In a large skillet, over medium heat, melt the butter. Add the onion and mushrooms and saute until the vegetables are tender. Stir in the seafood and blend in 3/4 cup of mornay sauce, 1/4 cup of parmesan cheese, parsley, salt and pepper.

Spoon about two tablespoons of filling down the center of the unbrowned side of each crepe. Roll the crepe and place, seam-side down, in the prepared baking dish. Repeat for the remaining crepes. Pour the remaining sauce over the filled crepes and sprinkle with parmesan cheese and paprika.

Bake for 15 minutes.

Yield 16 crepes

Mornay sauce:

3 Tbsp. butter

3 Tbsp. flour

2 c. milk

2 Tbsp. dry white wine

2 Tbsp. grated Swiss cheese

Salt and pepper to taste

1 egg yolk mixed with 1/2 c. half and half

How to:

In a small saucepan over medium heat, melt the butter. Blend in the flour and stir in the milk. Cook, stirring constantly until the sauce thickens. Add the wine and cheese and blend well. Season with salt and pepper. Remove from the heat and add the egg yolk mixture, blending well.

Crepes:

1 c. milk

1/2 c. water

2 eggs

2 Tbsp. melted butter

2 Tbsp. vegetable oil

1 c. flour

1/4 tsp. salt

How to:

In a mixing bowl, combine all ingredients and blend until smooth. Cover the batter and set aside at room temperature for 30 minutes. Put butter and oil in a crepe pan. Heat the pan until the butter sizzles or the oil is hot. Add two tablespoons of the batter and immediately tilt the pan from side to side so that the batter covers the bottom of the pan. Cook about 1 and 1/2 minutes or until the crepe is lightly browned on one side. Turn out onto a paper towel. Repeat with remaining batter.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.